Roland Terry was a leading force behind the rise of modernist buildings in the postwar period and through the middle of the 20th century. Incorporating natural materials, open spaces, interior and landscape design with architecture, Terry's designs constitute some of the best examples of Northwest Modernist architecture. From 1952 until 1960, Terry partnered with architect Philip Moore and together they designed a large number of residential and commercial projects. The Dublin House Restaurant was one of many fine restaurants Roland Terry designed for restaurateur Walter Clark. The interior design for Dublin House was intended to re-create the
feeling of a Georgian-style club in an upscale dining room through the use of space, vibrant colors, and the careful arrangement of antiques purchased abroad.